israeli

Charred Cabbage with Lentils, Dates, and Tahini Lemon Dressing

Name: Charred Cabbage with Lentils, Dates, and Tahini Lemon Dressing
Yield: 1 serving
Cuisine: israeli
Ingredients: 69 g brown lentils, dry; 212 g green cabbage, cut into wedges; 13 g olive oil; 24 g tahini; 15 g lemon juice; 24 g water; 18 g dates, chopped; 7 g sesame seeds; 2 g salt; 0.81 g black pepper

This simmered dish pairs brown lentils, dry with green cabbage, cut into wedges, tahini and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

76 g Carbohydrates

30 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

69g brown lentils, dry 243 kcal
212g green cabbage, cut into wedges 53 kcal
13g olive oil 115 kcal
24g tahini 143 kcal
15g lemon juice 5 kcal
24g water 0 kcal
18g dates, chopped 50 kcal
7g sesame seeds 41 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

brown lentilswater
Rinse lentils. Simmer in water until tender, 18 to 22 minutes; drain well.
green cabbageolive oil
Heat a skillet over medium-high. Add olive oil and char cabbage wedges 3 to 4 minutes per side until browned and just tender.
tahinilemon juicewatersaltblack pepper
Whisk tahini with lemon juice and water; season with salt and black pepper.
brown lentilsdates
Toss warm lentils with chopped dates and half the dressing.
brown lentilsgreen cabbagesesame seeds
Plate lentils, top with charred cabbage, drizzle remaining dressing, and sprinkle with sesame seeds.